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This Bailey's Chocolate Chip Pound Cake is a perfect quick Sunday breakfast or an easy portable snack.

Bailey's Chocolate Chip Pound Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Cathy Trochelman

Ingredients

Cake

  • 1/2 c. butter
  • 3 eggs
  • 1/4 c. sour cream
  • 1/4 c. Bailey's Irish Cream
  • 1 1/2 c. all-purpose flour
  • 1/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1 c. sugar
  • 1 c. mini chocolate chips

Glaze

  • 1 c. powdered sugar
  • 3 Tbsp. Bailey's Irish Cream or more to reach desired consistency
  • 1 Tbsp. cocoa powder

Instructions

Cake

  1. Allow butter, eggs, sour cream, and Bailey's to stand at room temperature 30 min.
  2. Combine flour, baking powder, and baking soda; set aside.
  3. In a medium mixing bowl beat butter on medium-high speed 30 seconds.
  4. Gradually add sugar, beating approx. 10 minutes or until light and fluffy.
  5. Add eggs, one at a time, beating 1 minute after each addition.
  6. Combine sour cream and Bailey's; stir well. Add dry mixture and sour cream mixture alternately to beaten mixture, beating after each addition until just combined.
  7. Stir in chocolate chips.
  8. Pour batter into greased and floured loaf pan.
  9. Bake at 325 degrees for 60-70 minutes or until a wooden toothpick comes out clean.
  10. Cool on a rack for 10 minutes; remove from pan and cool completely.

Glaze

  1. Combine powdered sugar, Bailey's Irish Cream, and cocoa powder.
  2. Stir to combine; drizzle over cake.